Ever since I was little, my mum would always make sure we had broth every night at dinner - chicken, lamb or beef. When we ate with my grandmother, there was always some broth or soup with every meal. As I grew older and learnt about Weston A. Price, I realised the benefits of bone broth and how it has always been a part of our culture.
Bone Broth is very nourishing and healing. The benefits include:
shown to alleviate the common cold
helps reduce inflammation
strengthens bones and teeth
improves gut function and in turn affects moods (gut-brain connection)
contains gelatin which helps promote stronger, healthier nails, arthritis and joint pain relief, cell protecting, supports insulin regulation.
For more information, check out: https://www.westonaprice.org/health-topics/food-features/broth-is-beautiful/
Choose organic grass fed bones beef/lamb/pork or chicken carcass. Choose bones with marrow and can also add chicken feet
1/2 cup Bragg's Apple Cider Vinegar
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
1 onion or leek
2 cloves of garlic
fresh thyme, bay leaves and any other herbs you want
2 teaspoons of Himalayan or Celtic sea salt
Put all of the ingredients in the slow cooker and fill with filtered water.
Cook on the ‘low’ setting overnight (for 12-24 hrs or longer). The longer it cooks for the more minerals and collagen are extracted from the bones.
Once cooked, strain the liquid from the bones.
Store in the fridge and consume within a week.
Extra portions can be frozen and then defrosted as needed.